103 ways to cook a chicken

When freshly fried, karaage is incredibly crisp on the outside and juicy inside, but they are also good cold, in a bento box. 

The Midland Grand Dining Room's chef Patrick Powell shares a recipe for the perfect Sunday roast. 

There is much talk of using buttermilk in fried chicken recipes, but I love the flavour of a good plain yogurt, and the thickness works well to coat the chicken while it marinates. The acidity tenderises the chicken and keeps it moist, while adding that tang of the signature fried-chicken flavour.

Spanish chef Omar Allibhoy shares his recipe for the original and traditional way to make one of Spain's most famous dishes 

Enjoy this British classic as a salad, sandwich filing or jacket potato topping

A chicken pasta bake recipe with sage, mushrooms and leeks - warming and delicious at any time of year

In an extract from the new BAO cookbook, we find out how to make this formerly top secret recipe for fried chicken from the earliest days of BAO

Every Chinese family has its own version of this comfort dish. 

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover roast chicken with this comforting broth. Serves 6

A simple and soothing recipe for the tiredness that all too often accompanies a Monday evening, from Flora Shedden's new cookbook Supper

This is a dish that keeps on giving, as there will be plenty of broth left over for soups or risottos

This is the easiest way to cook chicken – either in the oven or on a barbecue. 

This chicken recipe is as succulent and tasty as they come

Asma Khan, founder and head chef of Darjeeling Express in Kingly Court, W1, presents recipes for a winter feast inspired by traditional Indian home cooking her own royal Mughlai heritage and memories of her childhood in Calcutta

Chicken curry recipe needed? This easy chicken and spinach coconut curry is deliciously creamy and can be made a day in advance. Pair with a glass of Pinot Gris for the perfect supper.

A Burmese recipe for chicken biryani (danbauk), courtesy of The Rangoon Sisters Cookbook, which chronicles dishes from their Burmese kitchen

Jerk is the quintessential flavour of Jamaican food: spicy, hot and slightly sweet

Letitia Clark shares a Sardinian chicken recipe from her book, 'Bitter Honey'

A heady mix of sweet, savoury and spicy flavours from Ixta Belfrage's new cookbook, ‘Mezcla’

There is a small Greek island that I go to in the summer where you can find a family-run restaurant on a beach. It serves a sharing plate of crisp-skinned chicken bathed in oil, juicy with lemons and fragrant with mountain oregano – flavours that I will always associate with hot summers on sun-drenched islands.